LEMON ACHAR

Lemon Pickle is a traditional pickle made in homes. It is a spicy tangy pickle usually served with curd rice.

Ingredients 

25 Lemons  (for 1 kg pickle)
250 gms Salt
200 gms Chilly powder
1 tbsp Turmeric powder
1 tbsp Asafoetida
2-3 Drumsticks
2-3 Carrots
5-6 Green chillies
150gms Garlic
Ginger (optional)

Masala powder

50gms Mustard
25gms Fenugreek
Roast mustard and fenugreek without oil, then powder them together.

Seasoning

10-12 Red chillies
Curry leaves
2tbsp Mustard seeds
250 ml Oil 

Method

Cut the lemons into small pieces and remove their seeds
Take a kadai, put all the lemon pieces, salt, chilly powder, turmeric powder, masala powder, asafoetida, garlic, ginger, carrot pieces, drumstick pieces and mix them well.

Heat oil in another pan, put all the ingredients for seasoning. Let it cool.
Now add the seasoning into the lemon mix and finally add salt if needed.

Always store the pickles in a glass jar as it can be preserved better and longer. Glass prevents the transmission of moisture or gasses. Avoid placing wet spoons into the pickles.

TOMATO ACHAR

This is again one of the delicious pickles that can be readily made at home and can be stored for 3-4 months

Ingredients

10-15 tomatoes cut into small pieces
1/4 tbsp of asafoetida
50-100gms of tamarind
10-12 garlic
2 tbsp of turmeric powder
3-4 tbsp of chilly powder
3-4 tbsp of salt (can be modified as per the taste)

Masala powder preparation

2-3 tbsp of corriander seeds
2-3 tbsp of mustard seeds
2-3 tbsp of fenugreek seeds





Roast them with out oil and then powder coriander seeds, keep it aside.

Then powder mustard and fenugreek seeds together, keep it aside.

Seasoning Ingredients

2-3 tbsp of chopped ginger
2-3 garlic
10-12 red chillies
2-3 tbsp of mustard seeds
curry leaves
cilantro

Method

Heat the kadai, put the tomato pieces, asafoetida, salt, turmeric and let it boil till water from the tomato pieces ooze out and turns to a consistency of paste.

Now add chilly powder, corriander powder and mustard & fenugreek powder. Mix and cook for 5 minutes. You can also add a little jaggery for an additional taste.

Then take another pan, heat 2-3 tbsp of oil and add the ingredients for seasoning.
Add the seasoning to the cooked tomato.










Your tomato pickle is ready to serve